PRODUCT SAFETY

In Finland, food safety is supervised through the national food inspection system, while in other operating countries it is supervised by the respective national authorities. In addition, Hesburger has its own internal inspection system in every operating country to support the production of safe and high-quality food in restaurants. Effective self-monitoring is a key part of this overall system.

In the Hesburger chain, operational quality is measured by three key elements: Quality, Service and Cleanliness (QSC). Self-monitoring covers things like food storage and preparation equipment temperature control, equipment cleanliness monitoring, and raw ingredient quality control. It also involves taking samples to ensure surface purity and raw ingredient quality. The samples are analysed in an accredited food laboratory.

Our central warehouse Hes-Pro has the highest standards of quality as well, and it is FSSC 22000 certified. In this way, we can ensure every product retains its quality all the way to the customer.

Regular Inspections and Control

Restaurant staff carry out daily self-monitoring tasks, such as measuring and recording the temperatures of equipment, raw ingredients, and incoming loads. They also monitor the quality of the frying oil.

Self-monitoring is complemented by audits carried out by Hesburger regional managers, which ensures that any deviations are corrected. Hesburger has its own internal inspection system in every operating country to support the production of safe and high-quality food in restaurants. Effective self-monitoring is a key part of this overall system.

Customers can influence product quality by giving feedback, which is then used in our continuous business development.

The basis of quality management:

• Carefully selected raw ingredients
• Hygienic and orthodox work methods
• Clean restaurant facilities
• Fast and efficient service

Employees are trained to do their part to ensure the smooth functioning of the quality chain.

Sampling and quality control

• Several surface restaurant hygiene samples are analyzed yearly.
• The quality of all raw ingredients is controlled, and risk analysis-based samples are taken several times a year.
• The locations have sets of food samples (e.g., lettuce, milkshake, and ice cube samples) analyzed regularly.